Potato soup with roast garlic

 
                       POTATO SOUP WITH ROAST GARLIC
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  700       g            Potatoes (1 1/2 lb)
   35       x            Large cloves garlic (4 ... 5
                         - heads !!)
    3       tb           Extra virgin olive oil
    1       x            Onion
    2       x            Carrots
    1 1/2   l            Water (2 1/2 pints)
    1       t            Sea salt
                         Black pepper
 
   Peel the cloves of garlic and roast them in 1 tb of
   the olive oil in a moderately hot oven, 190 oC/375 oF,
   for 15 ... 20 minutes, until they are just golden and
   soft but not brown.
   
   Peel and quarter the onion, peel and slice the
   carrots, scrub (but do not peel) the potatoes and cut
   them into 2.5 cm (1 in) thick cubes. Boil all the
   together for about 15 minutes in the water with 1 ts
   of sea salt until the carrots and potatoes are soft.
   
   Add the roast garlic cloves and their residual oil to
   the vegetables, cool slightly and liquidize. Season
   with pepper and stir 2 tb of olive oil into the soup
   before serving.
   
   (From: Brigid Allen, The soup book, M Papermac, ISBN 0
   333 58224 1)
  
 
 
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